Roasted Vegetable Melt Recipe
bell pepper, red onion, zucchini, mushrooms, provolone, lemon mayo, calabrian chili, toasted ciabatta
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Ingredients
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Vegetables
Cheese & Condiments
Bread
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- 2
Chop Vegetables
Dice the bell pepper, slice the red onion, chop the zucchini into rounds, and slice the mushrooms. Place all the chopped vegetables in a mixing bowl.
- 3
Season Vegetables
Drizzle the chopped vegetables with olive oil, salt, and pepper to taste. Toss well to ensure even coating.
- 4
Roast Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
Assembly
- 5
Prepare the Ciabatta
While the vegetables are roasting, slice the ciabatta pieces in half and lightly toast them in a toaster or under the broiler until golden brown.
- 6
Make the Lemon Mayo
In a small bowl, mix together the lemon mayo and Calabrian chili until well combined.
- 7
Assemble the Melt
Spread the lemon mayo mixture evenly on each toasted ciabatta half. Top with a generous amount of roasted vegetables and place a slice of provolone cheese on top of the vegetables.
- 8
Melt the Cheese
Place the assembled sandwiches back in the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- 9
Serve
Remove from the oven, let cool slightly, and serve warm. Enjoy your roasted vegetable melt!
